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The major issue with F&F is with the yo-handled Fujiwara Teruyasu knives. The JCK knife has a rustic looking blade with a wa-handle so you won't experience the horrible handle issues. However, the machi is NOT squared evenly on my JCK. The blade was ground with a grinding wheel and there are subtle variations in depth, but there are no obvious overgrinds that would lead to a big divot on the edge with sharpening. Edge retention is much better than expected for a white #1.

I was actually thinking about making this an 'experiment' knife and thinning out the ENTIRE knife including the nashiji finish to create my own grind. A risky thought, but I think it would be a fun elbow-grease project.

I had the jck white#1 gyuto.
That knife can get scary sharp, cuts very well. but the F&F was not the best, very rough finish, edges are sharp, some small overgrind and food sticking was a problem.
The much cheaper tanaka blue is very similar and in my opinion a better knife.